Cocoa Pistachio Pinwheels

• sugar cookie dough1 package

  (16 1/2 ounce) refrigerated

• pistachio pudding mix3 tablespoons

  instant

• pistachios2 tablespoons

  finely chopped

• food coloring↗6 drops

  green

• cocoa powder↗1⁄4 cup

  unsweetened

• light brown sugar↗2 tablespoons

Step-by-step instructions

1. 1

   Divide dough in half.

2. 2

   Knead the pistachio pudding, chopped pistachio nuts and green food coloring into one half.

3. 3

   Shape into a small rectangle.

4. 4

   Wrap in plastic and refrigerate for 1 hour.

5. 5

   Into the remaining dough, knead the cocoa powder and the brown sugar.

6. 6

   Shape into a small rectangle, wrap in plastic and refrigerate 1 hour.

7. 7

   Roll out the pistachio dough between 2 sheets of waxed paper to a 12x8 inch rectangle.

8. 8

   Repeat with chocolate dough, straightening edges with a ruler.

9. 9

   Remove top sheet of waxed paper from chocolate dough.

10. 10

    Remove the top and bottom sheets of waxed paper from pistachio dough and place it on top of chocolate dough leaving a 1/4-inch edge of chocolate showing on one long side.

11. 11

    Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll.

12. 12

    Roll spirals as tightly as possible.

13. 13

    Wrap in plastic and refrigerate for 2 hours.

14. 14

    Heat oven to 350°F.

15. 15

    Cut dough into 1/4-inch thick slices.

16. 16

    Place on ungreased baking sheets and bake for 12 minutes.

17. 17

    Remove from baking sheets and cool completely on a wire rack.